Buttermilk Caramel Syrup

3/4 cup buttermilk
1 1/2 cups sugar
1 stick (1/2 cup) butter
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot.  Bring ingredients to a boil and reduce heat to low.  Cook, stirring very frequently, for 8-9 minutes.  When done, it should take on a gold-brown color.  Remove from heat and add vanilla.  There will be foam on top.  It tastes just as good, but is not super pretty.  You can skim it off, but otherwise just give it a good stir.

Karren Mitchell   (shared by Megan Robbins)

Creme Brulee French Toast Casserole

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
20ish small or 10 large croissants cut into 1/2" squares (enough to fill pan 3/4 full)
5 whisked eggs
1 1/2 cups half-and-half or heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Melt butter in a small saucepan over medium heat.  Mix in brown sugar and corn syrup, stirring until sugar is dissolved.  Pour caramel into a 9x13 inch greased baking dish.

Cut up croissants and arrange in the baking dish in a single layer on top of  the prepared caramel.  In a small bowl, whisk together eggs, half and half (or heavy cream), vanilla extract, and salt.  Pour over the bread.  (Do not saturate all the croissants with egg mixture but instead leave some sitting on top of casserole so they will get brown and crispy).   Cover and chill at least 8 hours, or overnight.

Remove the dish from the refrigerator and bring to room temperature.  Preheat oven to 350 degrees.  Bake uncovered 35-40 minutes until puffed and lightly browned.

Karren Mitchell  (shared by Megan Robbins)

Amy's Best Ever Sugar Cookies

2 cups butter or margarine, softened
2 cups sugar
2 eggs
1/2 cup milk
2 tsp vanilla
6 cups flour
3 tsp. baking powder

Combine butter and sugar.  Beat in eggs, milk, and vanilla.  Add rest of ingredients.  Roll out dough to 1/4-inch and cut out shapes.  Cook on ungreased baking sheet for 5-8 minutes at 350 degrees.


Amy Mitchell

Michele's Nanaimo Bars

1st layer:
     1/2 cup butter
     1/4 cup white sugar
     5 Tbs cocoa
     1 egg, beaten
     1 3/4 cup graham cracker crumbs
     1 cup fine coconut (put in blender or food processor to make angel flake finer)
     1/2 cup finely chopped walnuts

Mix 1st 3 ingredients in top of double boiler or heavy saucepan.  Add egg and stir and cook until thickened.  Remove from heat.  Stir in crumbs, coconut, and nuts.  Press firmly into ungreased 9 x 9 inch pan.

2nd layer:
     1/2 cup butter
     3 Tbs milk
     2 Tbs vanilla custard powder (Bird's -- available at World Market)
     2 cups powdered sugar

Cream butter, milk, custard powder, and powdered sugar together well.  Beat until light.  Spread over bottom layer.

3rd layer:
     3/4 cup semi-sweet chocolate chips or 4 squares semi-sweet chocolate (1 oz each)
     2 Tbs butter

(Chocolate hint:  if chocolate has been stored in fridge or freezer, let come to room temp before melting or it may seize.  Best melted in double boiler)

Melt chips and butter over low heat.  Cool.  When cool but still runny, spread over 2nd layer.  Chill in frig.  Use sharp knife to cut.  Makes 36 squares.

Karren Mitchell (shared by Michele Braithwaite)